Olive oil or butter
Rump of lamb, about 350g
Dijon mustard, to your taste
A handful of fresh chives, diced
A splash of olive oil to serve

Method

1 Preheat the oven to 180°C/Gas 4.

2 Heat olive oil or butter in a non-stick frying pan and caramelise the lamb
on both sides. Transfer the lamb to a roasting tray and place in the oven,
skin-side down, and roast for 10-15 minutes, but don’t discard the roasting
juices.

3 Remove the lamb from the oven and allow the meat to rest for 5-10 minutes,
but do not